Cookies ’n Cream Pie

No bake, cookies and cream pie made with simple, healthy ingredients. A pie that’s rich, creamy, and sweet, but packed with nutritious ingredients; dates, nuts, cocoa powder, vanilla, and flax.

Recipe featured on Instagram page and has had great reviews! If you try it and love it, share this and let me know! 

cookies-and-cream pie


Cookies' n Cream Pie
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  1. 1/4 cup cocoa powder
  2. 1/2 cup dates, pitted
  3. 1 cup almonds (or 1/2 cup almonds & 1/2 cup walnuts)
  4. 1 teaspoon of pure vanilla extract
  1. 1 cup cashews*
  2. 1/2 cup dates, pitted
  3. 1/2 -2/3 cup water
  4. 1 tablespoons ground flax (optional)
  5. 1 teaspoon of pure vanilla extract
  1. In a food processor, combine the crust ingredients. Pulse together until it starts to stick together. You can leave the crust crumbly (pictured here) or blend a little more until it holds together. Set aside about 2- 3 Tablespoons of the crust, this will be used for the topping.
  2. Pour the crust into a 7-9 inch pie dish (for a thicker pie, use a 7 inch dish) and pat the crust with clean fingers or the back of a spoon until the crust fills the dish evenly. Be sure to add some crust to the sides of the dish.
  3. Combine the filling ingredients in a high speed blender. Start with 1/4 cup of water and add more as needed to help smooth out the texture. Avoid adding too much liquid, as the filling should be fairly thick.
  4. Pour the pie filling on top of the crust and smooth out. Sprinkle on the rest of the pie crust crumbles.
  5. Cover the dish and allow the pie to set for ~3-4 hours in the freezer, this will the allow for a smooth cut. Just before serving, remove the pie and allow it to thaw for several minutes. If there is any pie left, store leftover pie in the freezer or fridge.
  6. Serves: ~6-8 people
  1. *If you do not have a high speed blender, consider soaking the cashews in water for 2-3 hours to help the cashews soften up and create a smoother pie. You can also try speeding up the process by soaking them in hot water for 20-30 minutes.
  2. Note: Kristina used a ~7-7.5 inch pie pan and found this to be enough filling. If you use a 9 inch pie pan, and want more filling. Blend an additional 1/2 cup of cashews with ~ 2 tablespoons- 1/4 cup of water.
Kristina DeMuth